View of Physicochemical, Microbiological, and Antioxidant Characterization of Tapai Ketan Hitam (Fermented Black Glutinous Rice) from West Sumatra at Different Fermentation Periods

Return to Article Details Physicochemical, Microbiological, and Antioxidant Characterization of Tapai Ketan Hitam (Fermented Black Glutinous Rice) from West Sumatra at Different Fermentation Periods Download Download PDF